Ingredients 5 medium potatoes, peeled and cut into bite-size cubes3 cups corn kernels, fresh, frozen, or drained canned corn6 slices bacon, cooked and crumbled1 medium onion, finely chopped2 celery stalks, diced2 cloves garlic, minced4 cups chicken broth1 teaspoon dried thyme1 teaspoon garlic powder½ teaspoon smoked paprika½ teaspoon black pepper½ teaspoon salt, or to taste2 cups heavy cream or half-and-half1½ cups shredded cheddar cheese3 tablespoons cornstarch3 tablespoons cold water2 tablespoons butterDirections1. Fill the slow cooker.Add the potatoes, corn, bacon, onion, celery, garlic, chicken broth, thyme, garlic powder, smoked paprika, pepper, and salt to the slow cooker. Stir everything together. 2. Slow cook until tender.Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the potatoes are completely tender. 3. Make it creamy.About 30 minutes before serving, stir in the heavy cream, butter, and shredded cheddar. Keep the slow cooker covered while the cheese melts. 4. Thicken the chowder.Mix the cornstarch and cold water in a small bowl until completely smooth. Stir the mixture into the chowder and cook on HIGH for another 20–30 minutes, until thick and creamy. 5. Adjust the texture.For an even thicker chowder, gently mash some of the potatoes directly in the slow cooker, leaving plenty of chunks for texture. 6. Serve hot.Taste and adjust the salt and pepper. Ladle into bowls and top with extra bacon, cheddar cheese, green onions, or freshly cracked black pepper. Tip: For extra smoky flavor, replace about 1 cup of the chicken broth with the same amount of broth made from a smoked ham hock, or add diced cooked ham along with the bacon.
Slow Cooker Chowder That Saves Winter Weeknights
